1/4 cup fat free sour cream
1 teaspoon finely chopped roasted garlic
2 (11x7-inch) multigrain flatbreads
1 cup fresh spinach leaves, washed, stems removed
6 ounces sliced deli fat free turkey breast
1/4 cup shredded carrot
1/4 cup chopped red bell pepper
Peel 6 thin lengthwise ribbon-like slices from cucumber, using a vegetable peele,. Set aside.
Combine sour cream and garlic in bowl. Spread 1 side of each flatbread with sour cream mixture.
Top each flatbread with 1/2 cup spinach leaves, 3 ounces turkey, 2 slices cheese, 2 tablespoons carrot, 2 tablespoons bell pepper and 3 cucumber slices, leaving about 3 inches at top as filling will shift while rolling.
Roll up starting at bottom of 11-inch side; cut each wrap in half. Secure with toothpicks.
Look for the flatbreads in the bread aisle or near the deli.